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Parmesan, Thyme & Lemon Risotto with Seared Scallops Recipe

Parmesan, Thyme & Lemon Risotto with Seared Scallops Recipe
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★★★★★

4.9 from 24 reviews

A creamy and flavorful Parmesan, Thyme & Lemon Risotto paired perfectly with seared scallops. This elegant dish combines tender arborio rice cooked slowly with white wine, chicken broth, fresh thyme, lemon juice, and Parmesan cheese for a bright and savory base. The pan-seared scallops are seasoned and cooked to golden perfection, adding a luxurious protein to this restaurant-quality meal that’s perfect for dinner parties or special occasions.

Ingredients

Scale

Risotto

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 shallots, very thinly sliced
  • 2 cups arborio rice
  • 2 teaspoons salt
  • 2 cups white wine (pinot grigio recommended)
  • 5 cups chicken broth
  • 1/2 cup lemon juice (about the juice of two lemons)
  • 1 1/2 tablespoons fresh thyme, plus more for garnish
  • 1 1/2 cups shredded Parmesan cheese

Seared Scallops

  • 2 tablespoons butter
  • 2 tablespoons oil (olive or vegetable oil)
  • Salt, to taste
  • Pepper, to taste
  • 12 medium sized scallops

Instructions

  1. Sauté Shallots: In a deep, large frying pan over medium heat, add olive oil and butter. Once the butter has melted, add the thinly sliced shallots and cook for 2-3 minutes until softened and translucent.
  2. Toast Rice: Add arborio rice to the pan with the shallots and stir continuously for about 2 minutes, ensuring the rice is well coated and slightly toasted.
  3. Add Wine and Salt: Sprinkle in the salt and pour in the white wine. Increase heat to medium-high and stir regularly until almost all the wine is absorbed by the rice.
  4. Cook Risotto with Broth: Begin adding the chicken broth 1/2 cup at a time, stirring continuously and allowing the liquid to absorb before adding more. Continue this process until all 5 cups of broth are incorporated and the risotto is creamy and cooked al dente.
  5. Finish Risotto: Remove the pan from heat. Stir in the lemon juice, fresh thyme, and shredded Parmesan cheese until everything is well combined and creamy.
  6. Prepare Scallops: Pat the scallops dry with paper towels. Season each scallop with a pinch of salt and pepper on one side.
  7. Heat Pan for Scallops: In a separate large frying pan over medium-high heat, add butter and oil. Let them heat until the butter begins to sizzle.
  8. Sear Scallops (First Side): Place scallops seasoned-side down in the pan and cook without moving them for 2 minutes to develop a golden crust. While cooking, season the other sides of the scallops with salt and pepper.
  9. Flip and Finish Seared Scallops: Turn the scallops over and cook for an additional 1 minute, ensuring they are cooked through but still tender in the center.
  10. Serve: Plate the creamy Parmesan, thyme & lemon risotto and top or serve alongside the seared scallops. Garnish with extra fresh thyme if desired. Enjoy while hot!

Notes

  • Use dry white wine like Pinot Grigio or Sauvignon Blanc for best flavor in the risotto.
  • Patting scallops dry is crucial for a good sear and crust formation.
  • Stirring constantly and adding broth slowly ensures the risotto cooks to a creamy texture.
  • Fresh thyme enhances the flavor much better than dried thyme in this recipe.
  • Adjust salt and pepper to taste, as Parmesan cheese can be salty.
  • For a vegetarian version, substitute chicken broth with vegetable broth and omit scallops.

Nutrition

Keywords: Parmesan risotto, seared scallops, lemon thyme risotto, creamy risotto recipe, Italian seafood dish

Find it online: https://tastygenius.com/parmesan-thyme-and-lemon-risotto-with-seared-scallops-recipe/